Cookery for little girls

Take plain boiled rice, pack lightly in small cups, and put in a warm place for an hour to set. Turn out molded, and send to the table garnished with any kind of rich preserves, — preferably such large fruits as peaches, pears or plums. Rice nicely cooked is often served in place of a vegetable and eaten with a fork from the dinner plate like mashed potatoes. It is a good thing for the little cook to learn all the different ways of cooking it, as often a small quantity left from one meal would prove most acceptable for another, if prepared differently. FRIED RICE The plain boiled rice intended to be served like a vegetable or for a simple dessert might not all be used. If a cupful were left it could be cut in thin slices and browned in butter for breakfast, or it could be stirred into the soup made from the left-overs, as described in one of our former lessons. The little maid must learn to use all her odds and ends, and a good way to teach her would be to ask her what she thought could be prepared from the small quantity of food left from a meal. While often there might not be enough for the whole family, there might be plenty for the few that happened to be home for the noon luncheon, or perhaps only enough for the school lunch that after a while gets to be such a hard thing for mother to fix up " in a different way." RICE PUDDING Rice pudding is one of the first desserts a child should learn to make, as it is so little trouble and always a favorite. She should first beat up thoroughly two eggs ; add half a cupful of sugar, two cupfuls of milk, a little nutmeg, and stir through two cupfuls of cooked rice. If the rice has been standing long enough to stiffen, then, after washing her hands, she will have to work the rice through the custard with her fingers in order to RICE AND MACARONI remove any lumps. A half cupful of raisins or dried currants stirred in after the pudding is in the baking-dish will make it just that much nicer. In baking, leave in the oven until the pudding is firm, which will show when a silver knife stuck in the middle comes out clean. A custard is never baked enough that sticks to the knife and leaves it milky. BOILED MACARONI As there are many days, especially in summer, when macaroni can well take the place of meat, it is desirable that the small maid be taught how to prepare it attractively. The macaroni is first broken in small pieces, washed and then boiled in salted water until tender— about twenty minutes. It can be tested with a fork. It is very good if simply drained when cooked, sprinkled with salt and pepper, dotted with lumps of butter and sent to the table piping hot. MACARONI WITH CHEESE Or it can be taken from the boiling water, put in a colander, rinsed with cold water, then arranged in a baking dish in alternate layers with grated cheese. Over the top pour one cup of hot milk in which has been stirred a teaspoon of butter and a beaten egg. This must be baked a light brown as quickly as possible, and served at once. It is not so good after it has stood. If preferred, a cupful of white sauce can be used instead of the milk and egg. MACARONI WITH TOMATO